Categories: Breakfast, Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup yogurt (regular, low-fat, or nonfat)
• 3/4 cup milk
• 4 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 3/4 cup mini marshmallows

Directions

1. In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside.

2. In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth.

3. Whisk in the milk, melted butter, and vanilla.

4. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don’t over mix).

5. Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.

6. Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.

7. Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes.

8. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.

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